Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage

  1. Hoz, L.
  2. D'Arrigo, M.
  3. Cambero, I.
  4. Ordóñez, J.A.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2004

Volume: 67

Issue: 3

Pages: 485-495

Type: Article

DOI: 10.1016/J.MEATSCI.2003.12.001 GOOGLE SCHOLAR
Data source: Scopus